Guangxi Black vs Ying De Hong

Guangxi Black

Guangxi black tea comes from the karst hills of southern China, not far from the Liu Bao dark-tea region. The cup is mellow and gently sweet: honey and light caramel notes with a soft, round body and a clean finish. It rarely shows the drama of Wuyi or Yunnan blacks, but its balance and smoothness make it a comfortable daily tea, and it has long been blended into export breakfast teas for its easy, affable character.

Ying De Hong

Ying De Hong is a black tea from Yingde in Guangdong province, made from large-leaf Yunnan-type cultivars transplanted south. The cup is full and satisfying with cocoa, sweet potato, and honey notes over a firm malty body. It is one of China's most exported black teas and has long been a base for European breakfast blends, prized for strength that holds up to milk without losing its underlying sweetness.

Guangxi Black

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Ying De Hong

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Guangxi Black

Medium caffeine — roughly 30–55 mg per brewed serving

A moderate, steady lift without an intense spike.

Ying De Hong

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Guangxi Black

China · Guangxi

Guangxi's humid, subtropical climate supports both black tea and the province's famous dark teas.

Ying De Hong

China · Guangdong

Yingde, in northern Guangdong, is one of China's major black-tea export origins.